This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant in Yountville, California. It’s one of many fantastic restaurant recipes in Napa Valley. You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg. Procedure: Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight – in the refrigerator. Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides …

Bethenny Frankel teaches you how to make healthy quick and easy breakfasts, like this Banana Nut French Toast. diet.com *Sponsor: Peel away the pounds with Solani – www.diet.com Here is her diet friendly version of Banana Nut French Toast. Perfect for any diet. Appearing on Martha Stewart’s The Apprentice, she immediately became a star. Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel – www.youtube.com Go behind the scenes w/ Sarah’s Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah’s Fitness Blog – www.examiner.com

Printable Recipe: showmethecurry.com

Kenyan bean stew recipe can be the standard pork and bean variety, or they can be black beans, black eye peas, butter beans, garbanzas and many other types.

Kenyan Bean Stew Recipe is a common dish to Kenyans and on this page lean how to make this vegetarian recipe in a Kenya style.

Beans are a cornerstone of the Kenyan diet, packed with fiber and protein without a lot of fat or cholesterol. The flavor of this Healthy stew–with its touch of African taste along with healthful garlic and fresh vegetabkes –makes it taste like you labored over the stove for hours, even though you won’t have to!

We serve this nourishing stew with Kenya  Ugali ( Sima)  or a Chapati of crusty bread, but those with wheat allergies might enjoy it with puffed Meat  Any way you dish it up, health bean stew recipe is sure to please: this is one-pot cooking at its finest.

<b>INGREDIENTS TO MAKE KENYA BEAN STEW</b>

•1 cup Dried Beans

•4 cup Boiling water

•1 lb Beef stew meat—cut in 1″ Cubes

•2 tbl oil

•1 lrg Onion — chopped coarsely

•2 lrg potatoes — pared & cubed

•3 x Ribs celery — cut in 1″ Slices

•3 med carrots — pared & sliced

•1 cup corn — fresh or frozen

•1 tsp curry powder or berbere

•1 1/2 tsp salt

•1 cup Boiling water

•1/2 lb Brussels sprouts—fresh or frozen

<b>DIRECTIONS TO MAKE KENYA BEAN STEW</b>

1. Add Beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes.

2. Remove from heat and let stand covered for one hour.

3. Brown meat in hot oil; add Onion and cook until brown.

4. Add meat and Onion mixture and all other ingredients (except Brussel Sprouts) to the Beans; add one cup boiling water.

5. Simmer stew for 1 hour, add sprouts and cook for 15 minutes

Breakfast is an essential part of a nutritious lifestyle. Breakfast is especially important for little ones. When little ones take part in making their own simple breakfast items, they are guaranteed to eat them. These breakfast solutions are simple staples. You and you children will enjoy preparing them together.

Cinnamon-Sprinkled French Toast

Ingredients:
2 Large eggs
2 tbsp milk, fat free
1/2 tsp cinnamon
1 tsp soft tub margarine
4 tsp light pancake syrup

Kids: Crack two eggs into flat-bottomed bowl.
Thoroughly stir in milk and cinnamon with a whisk.
Dip bread slices, one at a time, into egg mixture in bowl
Make sure you wet both sides with the egg mixture.
Re-dip until all the egg mixture is absorbed into the bread.
Adults: Meanwhile, heat large, non-stick skillet over medium heat.
Add butter.
Place dipped bread slices in skillet.
Cook for 2½-3 minutes per side, or until both sides are golden brown.
Kids: Drizzle the toast with syrup. Serve when warm.

Fruity Granola Yogurt Parfait

Ingredients:
1/2 granola
3/4 cup vanilla or plain yogurt
1/2 cup fresh blueberries, raspberries, or sliced strawberries or bananas
You can use frozen if fresh is not available
Adults: Measure out all ingredients to be used.
Provide stemware or clear drinking glass or bowl.
Kids: Layer ingredients any which way you want in a glass, such as half of granola, yogurt, and fruit, then repeat.
Eat with a long spoon

Commercially available granola is often toasted with oil and honey, making it high in calories..

Sticky Carmel Pecan Rolls

Ingredients:
1/4 cup fat-free caramel flavored sundae syrup
Cooking spray
1 can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
Instructions:
Adults: Preheat over to 375 degrees
Kids: spoon 1-1/2 teaspoon syrup onto each of 8 muffin cups coated
with cooking spray. Set aside
Adult: Unroll dough: separate into 4 rectangles
Kids: Combine brown sugar, pecans and cinnamon
Kids: Sprinkle sugar mixture evenly over each rectangle
Press mixture gently into dough
Kids/Adults: Beginning at 1 long edge, roll into 6 slices.
Pinch ends of dough to seal
Adults: Cut each roll into 6 slices
Kids: Place 3 slices, cut sides down into prepared muffin cups
Bake at 375 for 14 minutes.
Adult: Run knife around edges of cups; invert into a platter

Makes 8 servings Calories 172

Breakfast Pizza Recipe with Strawberries

Ingredients:
1 package (10-count size) refrigerated biscuits
1 Orange
1 package (8 ounce size) light cream cheese, softened
5 teaspoons Honey, divided
1/2 liter Basket fresh strawberries, stemmed and halved

Instructions:
Adults: Preheat oven to 400F.
Kids: Stack 2 biscuits
Roll out to a 6-inch circle, 1/8-inch thick.
Place on ungreased baking sheet
Prick all over with fork.
Repeat with remaining biscuits to make 5 circles in all.
Adult: Bake until golden, 6 to 8 minutes; loosen and cool slightly.
Kids: Finely grate peel from orange.
In bowl combine cheese, peel and
3 teaspoons of the honey to blend
set aside.

Juice orange into large bowl.
Add strawberries and the remaining honey
toss.

Adults: Increase oven temperature to 425F. Spread biscuits with cheese to within 1/2 inch of edges.
Bake until cheese edges brown lightly.
Top with drained strawberries. Serve warm.

Roast Pork Recipes are often difficult to find on the internet. If you are interested in making delicious Roast Pork, this article will help you find the best Roast Pork Recipes available. Roast Pork can be a great part of your diet and is perfect to make for company. Find the best Roast Pork Recipes on the internet by reading this article.

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Roast Pork can be a challenge to cook properly, but if you have the right recipe it can be a wonderful food which is perfect for any occasion. If you want to cook the perfect Roast Pork, you need to find delicious Roast Pork Recipes. Before you start any recipe for Roast Pork, you should read it carefully and ensure you have all the ingredients it requires. Also, preheat the over, stove or grill if the recipe asks you to. Having the freshest ingredients will also help your Roast Pork taste delicious. Don’t wait – get started on a delicious Roast Pork Recipe now – click here to visit FoodNetwork.com – the best source of Roast Pork Recipes on the internet!

As well as the meat you may nearly always have some kind of binder like eggs and a starch such as bread or cracker crumbs. Some recipes also include veggies. The crumbs help to bind together with the eggs and also serve as an extender for the beef. Plants are also an extender and will assist in keeping the meatloaf clammy. To add to the flexibility you may use store purchased flavored croutons for the crumbs. Just pulse them in the blender. You can also buy flavored breadcrumbs. meatloaf recipe easy

Plant adaptations make meatloaf even more versatile. I know a lady that cleans her chiller of leftovers each week with meatloaf. Her meatloaf is rarely the same but always good. You will also see meatloaf recipes that have a topping put on before baking. A favorite is bacon strips. Tomato products are also popular.

They do not call it comfort food for nothing. Fried chicken, pot roast, sweet potatoes, any of those easy things that my gramps ( ma ) used to make, bring me right back to being care-free, relaxed kid. I believe the best was the meatloaf. Since ma died I’ve been hard-pressed to get a decent meatloaf that might take the place of her delicious creation.

Now that you are already a grown up, you would like to learn cooking as well and of course you wish to start with a heavenly meatloaf recipe. However , what bothers you is that meatloaf can be difficult to cook. In reality, as far as you can recollect, your mummy has used a few spices and aromatic ingredients to make her every meatloaf recipe captivating.

I thought I could bring some of that comfort to my folks with a good old skool meatloaf dinner. Since ma was so secretive of her recipes ( out of pure spite, it looked ), attempting to duplicate hers was out of the query, so I made up my mind to attempt to find the Cracker Barrel meatloaf recipe.

Once again, while setting out to find an official restaurant recipe, I am straight away at a crossroads when a few ‘real’ meatloaf recipes fill my screen. After the years it took to discover a replacement meatloaf, I was discouraged to think I would need to make one or two meatloafs to find the best one. But I had the time, and figured it might be easily worth it if I could bring back a little of ma to the dinner table.

I usually make pureed potatoes from fresh peeled potatoes to go with the meatloaf. Make a fresh salad with lettuce tomatoes and cucumbers then just add a dressing to the salad and dinner is all set and prepared to serve. Cut the meat loaf in thin slices and serve with mash potatoes and salad.

Chili is a metaphysical thing in the world of cooking.  There are major competitions all over the United States, and believe me they can get really cutthroat. People take their chili seriously! Chili is a creation that is highly personal to the person that has created the dish. Lot’s of folks can work a lifetime to perfect a chili recipe and that is no joke. Just ask anyone that has ever competed in a chili cook off. If you are a newbie to the world of chili and want to get out of “the canned stuff,” then welcome! Even if  you are an old hat at making chili, welcome! The tips herein will do no harm and only enhance your chili experience! Lets get some tips!

Tip 1. What if your chili is too thick? What kind of chili is it? White?, Red? Beef? Chicken? If your chili is too thick don’t use water to thin it out that is what everyone in the world does. Use broth instead! Water will “kill” the hard worked for flavor of your chili creation. Broth adds the liquid that you need and unlike water it also adds flavor and depth to your chili recipe!

Tip 2. What if your chili is way to thin? You could add some tomato paste to it as one way to thicken it. Try it a little bit by little bit until  you achieve the consistency that you are looking for! What if the tomato paste does not make your chili thick the way you want it to? Then the next step is to try to use something like cornstarch or corn flour commonly called masa flour! You can also try the old school use of cornmeal. I like this one myself. Cornmeal gives a good texture. Some people I know in the Southern United States say to just use good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then the is the no calorie way to do it by using arrow root mixed with a bit of water and then added to the chili and stirred. As you can see there are many way to  make your chili thicker. The choice is yours and you should experiment.

Tip 3. Most people that I know of that make chili at home just use plain old boring everyday Jalapeno’s. This is fine in most cases and they do bring the “heat!” But the fact of the matter is that there is a world of different chilies out there. Anaheim, Poblano, Serrano, Sante Fe Chilies, Ancho Chilies, The very popular these days Chipotle in Adobo sauce or Chipotle powder, Cayenne, Tabascos, Thai Chili, Habanera, and Scotch Bonnets! The list can go on and on from country to country. So why not try to use more than one type of chili pepper in your chili? Change the flavor, dont settle for the mundane! Have fun!

Tip 4. first thing is first! Cook the meat! Any meat that you are using should be cooked first. Brown the meat way before you have to add the liquids to the recipe. Browning the meat aids in locking in the flavor of the meat. You dont want your meat to get soggy with the liquids from the chili recipe. I prefer to sear cook my meat. That is turn the flame up high and putting the meat in the pan of my fave the cast iron skillet and so it sizzles quick and stir it around a bit and then turn the heat down. This is a classic searing technique that locks the flavor into the meat.

Tip 5. The better the meat the better the meal! It is a fact that the better the quality of any meat or main component for a meal the better the meal. Remember that is it quality over quantity! Just because you can get some meats cheap and get lot’s of it does not mean that it is quality meat and that you will get a quality meal. If you have to use a cheaper meat that is less tender then expect to cook your chili longer to soften it up and consider using a meat tenderizer on it to aid in the softening of the cheaper cuts and cooke the chili longer and you should be OK. In the long run if you can afford to get the better cuts then I always day do it!

Who can say no to a chocolate chip cookie? Find out the quintessential recipe. Good Housekeeping Video: www.goodhousekeeping.com Good Housekeeping Magazine: www.goodhousekeeping.com Subscribe to Good Housekeeping: subscribe.hearstmags.com -

Slow Cooker Recipe